…sharing my recipe box & a little everyday life

Do you pour your pancake mix out of a box, and then stir in some milk and eggs? That’s how I did it for many years.

I just didn’t know any better.

Then, while in college, a friend intervened and rescued my life from what promised to be a very unsatisfying flapjack destiny. I was introduced to homemade buttermilk pancakes. Why in the world did I ever think they could only be enjoyed when ordered from a restaurant’s plastic slip-covered menu?!

These Buttermilk Pancakes are the best homemade pancakes around, overwhelmingly approved by every member of my family (plus lots of extended family members and friends!). They rise up light and fluffy, bake up golden brown, and are perfectly moist and tender. But the best part is the flavor. They taste like they came straight from Heaven’s diner. The buttermilk lends a little tang, while butter adds a hint of richness. And if you detect a bit of cinnamon warmth…yep, that’s in there, too. Shaking cinnamon into most every baked good is a trait I inherited from Mom, and one I’m happy to claim.

If you adore a good pancake and haven’t ventured out of the “pancakes from a box” method yet, I beg you to give this recipe a try. I’m willing to bet that you’ll give up your old ways after just one bite, and that you’ll never buy another pre-mix again.

Preheat an electric griddle to 300°, or place a cast-iron skillet over medium heat. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Add the buttermilk, eggs, butter, and vanilla, and fold to combine. The batter should not be completely smooth. It should appear a bit lumpy.

When your griddle is heated, spread a 1/2 tablespoon of butter around the surface. Using a 1/4-cup measuring cup (I like my pancakes on the smaller side...easier to flip, easier to have "just one more"!), pour the batter in pools, leaving an inch or two of space between each pancake. When the pancakes have bubbles on the surface, about 3 to 4 minutes, flip them. Cook until they are lofty and golden, another minute or 2. Serve warm with additional butter and your favorite syrup.

Every time I visited my grandma as a little kid she would whip out the pancake mix and make HUGE (like 8 inches here) pancakes for me, my sister, and my cousin for breakfast. My mom also used/still uses a box mix, but I definitely prefer homemade pancakes. :)

Every time a see a picture of a stack of pancakes with melting butter and syrup running down and pooling on the plate and immediately want some! Yours have caused me to take some bacon out of the freezer to go with my buttermilk pancake breakfast tomorrow!

I definitely used Bisquick pancake mix well into my twenties and I don’t think I’ll ever use a pancake mix again after making them homemade! Your family’s buttermilk pancakes look fabulous! I’ll try it out over the weekend!

I LOVE buttermilk pancakes, any time of day! Growing up, we made pancakes from Krusteaz mix, which wasn’t even good! When I discovered Bisquick, I was amazed how delicious they were. When I discovered homemade pancakes I was even more blown away! I can’t wait to try these!

Thank you so much for sharing your pancakes recipe. I’ve tried it last weekend and it has a real success in my family… they were very pleased of the taste.
They are similar with the ones made from this mix: http://www.canadathestore.com/products/pancake-mix-maple-syrup, only that we can put maple syrup in them as well.

THIS is the recipe I’ve been looking for. These pancakes cooked up light and fluffy and so tall! Great flavour, perfect for soaking up the homemade maple syrup we made this week. This will be my new go-to pancake recipe.

Using your recipe, I have become famous in my family for the best chocolate chip pancakes. My son’s birthday is today so I will be making a ton this morning for a bunch of hungry little boys. Thanks for making me look good!